Tandoori grey mullet recipe | Angela Hartnett

Grey Mullet is a richly textured sea fish with a strong, earthy flavour (it can be confused with sea bass). Avoid eating it during the January to April spawning season and always use mature fish more than 47cms (18in) long (for more information visit fishonline.org).

The robust flavour of the fish means it doesn't get swamped by the spices. Serve with steamed rice or a light salad of thinly sliced fennel and spring onion, for a fresh-tasting supper. You can double the amount of marinade and freeze the excess for a later date – it's also good with chicken or pork.